Banana Pie

Preparation Time: 45 minutes

Difficulty: Medium

13 small tarts

Ingredients for the dough:

- 400g multi-purpose flour (T55)
- 200g butter cut into dee
- 1 pinch salt
- 120g icing sugar
- 2 egg yolks

Ingredients for banana compote:

- 4 ripe bananas (peeled, thinly sliced)
- 2 tablespoons semi-salted butter
- ½ teaspoon vanilla essence
- 100g sugar

Preparation of the dough:

Sift flour, salt and icing sugar into a bowl.

Add butter and egg yolks.

Mix quickly with a metal spoon to collect the dough.

Finish the collection with your hands.

Make a ball and let rest 30 min in the fridge.

Preparation for banana compote:

Heat the butter in a saucepan.

Pour in the banana pieces, sugar and vanilla essence.

Cook over low heat for a few minutes until it turns into a compote.

Remove from heat and let cool.

Final preparation:

Preheated the oven to 220°.

Grease small pie pans.

Cut the dough into 13 pieces and spread 2/3 individually in a small circle.
Arranged in the moulds.

Place 2 tablespoons of compote in the pan.

Make small sticks with the rest of the dough and mat the top of the pie.

Bake for 10 to 15 mins.

Let cool before serving.

Banana Pie| Mauritian cuisine

Tarte aux fruits Pudding de Manioc a l’orange Galette Manioc Barfi